Authentic Italian food as Mamma used to make it

Publikation: Konferencebidrag uden forlag/tidsskriftPaper/skriftligt oplægForskning


Research description and purpose: The purpose of this investigation is to explore how Italian restaurants define authentic Italian culinary experiences and how these experiences are designed and rendered to the restaurants’ guests.

Design/Methodology: The purpose of this research is exploratory. Qualitative in-depth semi-structured interviews have been conducted with five Italian restaurants in Aalborg, Denmark. The researchers follow an interpretivistic and social-constructivistic stance. The qualitative interviews take the point of departure in Gilmore and Pine’s (2007) five genres of authenticity, namely: natural authenticity, original authenticity, exceptional authenticity, referential authenticity, and influential authenticity.

Research limitations/implications: This research focuses on the supply side and does not include an investigation of the guests’ experience. The results of this research are unique to this case and cannot be expected replicated, nor generalized.

Originality/value: This article investigates how the authentic Italian culinary experience is defined and designed by restaurant owners or managers in the specific context of the city of Aalborg, Denmark. The originality of this research resides in the contribution to a better understanding of how authentic experiences are defined and designed at the supply side in the restaurant industry. Moreover, this article takes on a critical perspective on Gilmore and Pine’s genres of authenticity.

Keywords: Genres of authenticity, culinary experience, Italian food.
Publikationsdatomaj 2014
StatusUdgivet - maj 2014